Copycat Girl Scout Samoas Recipes

GIRL SCOUT SAMOA COOKIES (COPYCAT)

Steps:

• Place each shortbread cookie in cup of a greased muffin tin.
• In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup.
• Heat to a full boil, stirring constantly with a wooden spoon.
• Boil 3 minutes, stirring constantly.
• Slowly pour in sweetened condensed milk, stirring constantly.
• Continue cooking over low heat until candy thermometer reaches 220-228 degrees.
• Remove from heat.
• Stir in vanilla.
• Beat until creamy.
• Immediately stir in toasted coconut and mix well.
• Spoon mixture by teaspoonfuls over shortbread cookies.
• Cool completely.
• Remove cooled cookies from muffin tin onto waxed paper.
• Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature.
• Store in airtight container.

SAMOA COOKIES (COPYCAT RECIPE)

Steps:

• In a large bowl, beat the butter, sugar, and salt on medium speed until light and fluffy, about 2 minutes. Add 2 cups of flour and beat until combined. Pour 1 more cup of flour and beat until a sticky dough is formed.
• In a separate bowl, whisk together the egg, vanilla, and milk. Add the remaining 1 cup of flour and egg mixture into the dough. Beat until combined.
• Cover the bowl with plastic wrap and chill for 30 minutes.
• Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with a silicone mat or parchment or waxed paper.
• Lightly dust a smooth, flat surface with flour. Take a small portion of dough and roll it into a flat, 1/4-inch thick rectangle. Use a cookie cutter to make round cookies and place them on the prepared baking sheet. Repeat the step for the remaining dough.
• Bake the cookies for 8 to 10 minutes, or until slightly golden. Transfer onto a wire rack to cool.
• While baking, prepare the toppings. Cook the coconut flakes in a large skillet over medium heat. Stir for 2 to 4 minutes or until lightly browned and toasted.
• Microwave the caramel squares in a microwave-safe bowl at 30-second intervals for 2 minutes, stirring in between. Once smooth and melted, stir in the coconut flakes.
• Firmly press a spoonful of the coconut caramel mixture onto the cooled cookies.
• Microwave the chocolate in a deep, microwave-safe bowl for 30 seconds. Stir and microwave for another 30 seconds. Stir until smooth and melted.
• Dip the bottom of the cookies into the chocolate and let them set on a piece of parchment paper. Using a fork, drizzle the remaining chocolate over the cookies. Enjoy!

EASY GIRL SCOUT SAMOAS (COPYCAT)

Steps:

• Toast coconut flakes in 350 oven for 6-10 minutes until golden brown.
• Place in a bowl when toasted.
• Unwrap caramels, add milk and salt. Microwave for 1-2 minutes in 30 second intervals in a shallow bowl. The mixture should be creamy and easy to spread.
• Line a cookie sheet with waxed or parchment paper.
• Using a knife, spread each cookie with the caramel mixture, be generous.
• Dip the cookie into the toasted coconut, pressed cookie down to get as much coconut on it as possible.
• Let cookie cool on the cookie sheet until caramel hardens.
• Melt the chocolate chips in a plastic sandwich bag.
• Snip end and drizzle cookies with chocolate.
• Note: I usually only use about half of the coconut per box of cookies. I keep it in my fridge in a plastic container. That way one less step for the next time.